Salted Caramel Banana Cream Pie

Products Used

Ingredients

Crisp Crust
1 stick unsalted butter, soft
2/3 cup Imperial Sugar Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour*
Salted Caramel
1/2 cup whipping cream
6 tablespoon unsalted butter
1/3 cup + 1 tablespoon Imperial Sugar Dark Brown Sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
Vanilla Cream
1 1/4 cup milk
4 tablespoons cornstarch
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
4 large egg yolks
2 tablespoons unsalted butter
2 tablespoons unsalted butter
Topping
3-4 fresh bananas
1 cup whipping cream
1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
2 teaspoon vanilla extract
3.5 ounce bar of the best quality chocolate
Handful of walnuts or pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
Add flour in one step and mix on low speed until just combined. Do not overmix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill the work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on the area.
Set aside an 9-inch pie or tart pan.
Sprinkle the chilled area lightly with flour and roll dough into a circle large enough to cover entire pie or tart pan. Place dough into place and remove excess. Press dough into any cracks or tears. Prick entire surface with a fork.
Place in oven and bake until golden light brown, about 15 minutes. During the baking process the dough should not slide down on the sides. However, if any area does slide down, remove from oven and patch with a piece of remaining dough, return to oven.
For the caramel, combine 1/2 cup whipping cream, butter, brown sugar and salt. Bring to a boil for 3 minutes and remove from heat, add 2 teaspoons vanilla extract.
Pour half of caramel onto baked pie crust and set aside to cool completely.
For the vanilla cream, whisk milk, sugar and cornstarch together and then bring to a boil. Remove from heat.
In a separate bowl whisk egg yolks and sugar together rapidly. Pour 1/3 of boiled milk mixture into yolks and whisk vigorously. Pour egg yolk mixture into remaining thickened milk mixture and whisk over medium heat until it almost boils again. Remove from heat.
Add butter and combine well. Place pan in a bowl filled with ice cubes, add vanilla extract and stir until nearly cold.
Scrape about one third of vanilla cream onto caramel layer.
Peel bananas, cut and arrange onto vanilla cream. Cover bananas with remaining vanilla cream.
Whip remaining whipping cream, sugar and vanilla in a cold bowl until peaks form. Scoop into pie and place in the refrigerator.
For the chocolate curls either place bar of chocolate in a slightly warm place for 1 hour and slice with a vegetable peeler to make curls or place a marble pastry board (Equally good use a large marble or high gloss ceramic tile) in a freezer for 30 minutes.
Chop chocolate in small pieces and place in a microwave oven proof bowl. Melt chocolate in 7 second increments, stir in between heating. Stop heating once chocolate is just melted.
Have a metal cake spatula ready. Remove cold stone from freezer and rapidly pour an ice cream scoop amount melted chocolate onto stone.
Spread chocolate very quickly as thin as you can and quickly shape into curls. Repeat with remaining chocolate.
Place chocolate curls onto pie along with some nuts and drizzle with remaining caramel and sprinkle with powdered sugar.